Recipe: Arroz Con Pollo (Mexican-Style) (2) - Hello Mary Anne:

Puerto Vallarta, Inc. is a restaurant specializing in MEXICAN CUISINE. In Puerto Rico we prepare the Arroz con Pollo in a special form. Also in different parts of the Caribbean & of Central & Southern America.

Puerto Vallarta's Menu describes "ARROZ CON POLLO Chicken breast simmered in garlic, olives, served over bed of rice and vegetables.".

Here is a copy of a source in the Internet of Mexican recipes:

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Arroz Con Pollo

RICE:
2 cups plain white rice, uncooked
4 cups water
1/2 teaspoon salt
4 tablespoons oil, not olive oil
CHICKEN:
8 skinless, boneless chicken breasts
4 quarts water or enough to cover chicken in a large pot
VEGETABLES
3 medium carrots, chopped in 1/2- inch cubes
2 cups dried peas (drained, canned peas can be substituted)
6 to 8 cups water
1 bunch of scallions
3 plum tomatoes
4 tablespoons oil, not olive oil

TO MAKE RICE:
Put all ingredients into a deep pot. Turn to high and bring to a boil. When water boils, cover and turn heat to low and simmer for 10 to 15 minutes. When rice is dry and cooked, remove from heat.

TO MAKE CHICKEN:
Clean chicken. Bring water in large pot to boil. When boiling, add chicken breasts and turn heat down to low. Cook chicken, uncovered, about 15 to 20 minutes. Check frequently. As soon as chicken is cooked, remove it from hot water and lay aside on a platter. When chicken is cool enough to handle, break chicken into very fine pieces about 1 inch or smaller in size. Do not chop with a knife.

TO MAKE VEGETABLES:
Clean and chop carrots into 1/2 inch pieces, about the same size as a pea. Put water in a deep pot and bring to a boil. Add carrots and dried peas and turn heat down to a low boil for about 5 minutes or until peas and carrots are soft. Drain the vegetables well to remove water.

Rinse scallions and tomatoes and chop very finely. Add oil to the bottom of a large fry pan and place over medium heat. Pan must be large enough to hold all ingredients of the recipe. Place scallions and tomatoes in the frying pan and cook until gently browned. Watch carefully and stir constantly.

When browned, turn the heat to low and add the broken pieces of chicken. Stir well until thoroughly mixed. Let the chicken absorb the juices of the vegetables for 2 to 3 minutes, stirring frequently.

Add the peas and carrots and stir into chicken mixture. Heat vegetables and meat for 2 minutes.

Add rice to pan and stir until all ingredients are well mixed. Cover for 5 minutes over very low heat, allowing the flavors to blend together. Serve immediately.

Dish Arroz con Pollo in center of each plate and garnish with wedges or slices of tomatoes. Complement with a green salad and salsa.

Makes 5 to 6 servings
Your Source for Mexican Recipes

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Arroz con pollo (Mexican Stewed Chicken with Rice)

1 (3 lb) chicken cut into pieces
1/4 cup cooking oil
1/2 cup chopped onion
1 clove garlic sliced paper -thin
1/2 cup chopped green pepper
1 (20 oz) can tomatoes (2 1/2 cups)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
4 cloves
2 small bay leaves
1 cup raw rice
1 (10 ounce) package frozen peas
1 sweet red pepper

Cut into 1/4-inch pieces. Dry the pieces of chicken with paper toweling. Place the oil in a large skillet and saute the chicken until golden brown. Add the onion garlic and green pepper and saute until the onion is transparent and glazed.

Then add the tomatoes salt pepper paprika cloves and bay leaves. Bring to a rolling boil and then turn the heat back to simmer. Cover and simmer for 25 minutes. Add the rice; stir it in well.

Cover and simmer for 20 minutes longer or until the grains of rice are tender. Sprinkle the peas and pepper over the top and cook uncovered for 5 minutes more.

If you wish remove the cloves and bay leaves before serving.

Serving: 6
Source: The Super Chicken Cookbook by Ione Nixon